Hello! Let’s brighten up the grayness of Milan. It keeps raining and doesn’t seem to want to stop! Sometimes it takes just a little to forget what surrounds us…like a slice of cake! This tart is delicious. I prepared it using a cocoa shortcrust pastry (where I used a generous amount of unsweetened cocoa), the custard cream and dark chocolate shavings. I decorated it like a classic tart with added stars. It has two particularities: the texture contrast (shortcrust-cream-shavings) and the sweet-and-bitter contrast. You just have to try it!
Are you going to make it with me?
Subscribe to the ACASADIGERY broadcast channel on WhatsApp to stay updated!!!
- Cuisine: Italian
Ingredients for Dark Cocoa Tart with Custard Cream and Dark Chocolate Shavings
- 2 Eggs
- 160 g Sugar
- Lemon zest
- 450 g All-purpose flour
- 200 g Butter
- Unsweetened cocoa powder
- 3 1/8 cups Milk
- 3 Eggs
- 1 Egg yolk
- 225 g Sugar
- 4 tbsp Corn starch (cornflour)
- 1/4 cup All-purpose flour
- 1 Lemon
- All-purpose flour
- 80 g Dark chocolate
Dark Cocoa Tart with Custard Cream and Dark Chocolate Shavings
One of the components of the tart I present to you today is the sandy cocoa shortcrust pastry. In this recipe, instead of using 3 teaspoons of unsweetened cocoa, we will use 3 generous tablespoons.
Click HERE for the cocoa shortcrust pastry preparation.
The second very important component for this tart is the custard cream. I suggest preparing the shortcrust and during its resting time, dedicate yourself to the cream. It takes little time to prepare but must cool.
Once the cocoa shortcrust is ready, take it out of the fridge and let it rest for a few minutes. Meanwhile, prepare the workspace and the tools you need. So, parchment paper, rolling pin, tart pan, serrated cutter and cookie cutters.
Divide the shortcrust dough in half and dust the cutting board with a little flour. Roll the dough out and place it in the tart pan. You can butter and flour it or simply use parchment paper. Pour the custard cream and dark chocolate shavings irregularly.
Roll the remaining cocoa shortcrust and with the serrated cutter, form strips to decorate the surface. You can also add some decorations using the cookie cutters.
Bake the tart in a preheated static oven at 356°F for about 30 minutes on the middle rack.
You will smell an amazing aroma…
You might be interested in:
Mom’s tart with homemade cherry jam
Shortcrust pear tart
No-bake whole grain tart Custard cream with Easter eggs.
Subscribe to the ACASADIGERY broadcast channel on WhatsApp to stay updated!!!
